Tuesday, March 25, 2008

Pidi and chicken curry

Boil water add salt and pourLittle by little into the rice flourAnd mix well with a spoon.The whole rice flour will be wet and cooked.It should not be watery.(smoother version ofChappati dough).Add crushed jeera powder to the dough.Cover the dough and keep aside for 15 minutes.

Wet your palms roll the whole dough in your hand to make it smooth.

Now make small balls from this dough.

In a vessel pour second coconut milk, add saltAnd keep on low flame. Drop the dumplings(pidi)One by one into the simmering milk.After 5 minutes Pour the first coconut milk. Keep on the low flame tillYou get thick white sauce. If it takes more time to getthick sauce add ½ tsp rice flour. Serve your pidi with chickn curry or chicken fry.

To get a sweeter version, you can add sugar andcardamom just before adding first coconut milk.A different payasam.

Pidi is a rice dumpling prepared in coconut milkOr plain water. Pidi is mostly prepared in northern part of Kerala. Syrian Christians make small pidi(dumpling) in coconut milk. Others make larger dumplings and drain the water.Difference is like kanji and cooked rice.